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Kombu for dashi.. cook's treat?
posted by mosaica on Mon, 2009-01-26 18:01
I have a question about making dashi. I make dashi with some regularity, and I put the kombu & bonito in the freezer to make niban dashi, and this makes me happy to be getting good use from these ingredients.
I've also seen recipes where kombu is a main vegetable ingredient. Now, in western cooking, recipes often ask you to make some good stock with, say, carrots & celery & onions, and then they suggest that you throw away these vegetables and put new veggies in your soup. Well, I've learned to always savor those boiled-to-death veggies as a cook's treat, or just as lunch on the soup/stock-making day. I love them with a little salt & maybe a bit of butter or olive oil. Not fancy, but comforting everyday food.
So, I wonder if Japanese cooks use the kombu from making niban dashi for anything like this, a sort of cook's treat or plain home food?
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You can make konbu no tsukudani from konbu you've used for dashi. Just cook them in a mixture of dashi, soy sauce, mirin and a little sugar, with additional katsuobushi; simmer down until the liquid is just about gone. Salty but a delicious filler for bentos, very nice chopped up as onigiri filling.
The Big Onigiri.
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Perfect! Thank you very much. I hoped this was the case, so next time I'll try this.
Actually, I totally forgot that I already have a recipe for the cooked salty konbu: shio konbu recipe. Check it out!
Ooh, that looks good. I am going to start saving my dashi konbu and make the used konbu version. Thank you for remembering!
I tried Maki's shio kombu recipe and it's very tasty, but I remember that it took a long simmering time to turn the kombu soft and transparent. I really like this when they serve it in restaurant. It takes me a long time to save up a batch of kombu :(
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